Ingredients
- 1kg fresh mussels
- shrimps/ prawns – de-frosted if frozen
- Small bunch fresh dill
- Small bunch fresh parsley
- 2 tspn dried chilli flakes
- 1 small pot low fat creme fraiche
- 200ml dry white wine
- Tagliatelle
- 3 small shallots
- 3 cloves garlic
- Salt/ black pepper
- Olive oil
- Juice of half a lemon
Directions
- 1Cook the pasta according to packet instructions.
- 2Heat 1 tbpsn olive oil in deep pan. Add the shallots, garlic and chilli flakes with a pinch of salt. Cook on a gentle heat for a couple of minutes.
- 3Pour in the creme fraiche and mix to remove any lumps. Then pour in the white wine and stir in the parsley, dill, lemon juice and black pepper.
- 4Add the prawns and mussels to the pan and bring to a high heat. Pop the lid on and leave for around 7 – 8 minutes.
- 5Once the shells have opened up the mussels are ready and cooked.
- 6Drain the tagliatelle and plate up in each pasta bowl. Dish up the mussels and prawns in the cream sauce and pour on top of the pasta.
- 7Garnish with a bit more black pepper and some lemon wedges.
